Greek Pasta Salad

5 from 1 vote

Greek Pasta Salad with fresh tomatoes, cucumber, red bell pepper, red onion, parsley, Kalamata olives and feta cheese, in a tangy lemon and olive oil dressing - a healthy dish jam-packed with the delicious flavours of Greece. It's a great side for any BBQ or your favourite roast, it's light but filling, and perfect on a warm sunny day.

Prep Time10

Cook Time15

Cooling Time30

Total Time55

Course: Salad

Cuisine: Greek

Servings: people

Calories: 383kcal

Author: Daniela Apostol

Ingredients

1 cup fusilli pasta
½ English cucumber
3 tomatoes on the vine
1 red bell pepper
1 cup feta cheese
1 cup Kalamata olives
2 tablespoon fresh parsley (chopped)
¼ teaspoon salt
1 small red onion
⅛ teaspoon ground black pepper
¼ cup extra virgin olive oil
juice from half a lemon

Instructions

Cook the pasta according to the packet instructions.
When the pasta is ready, drain and rise well with cold water.
Chop the tomatoes, cucumber, parsley, red bell pepper and onion.
Cut the feta cheese into cubes.
Add all the ingredients to a large mixing bowl.
To make the dressing, mix the olive oil with the lemon juice, and use a fork to beat it well.
Season with salt and pepper, then drizzle the dressing over the rest of the ingredients.
Toss well to combine.
Refrigerate until ready to use.

Video

Notes

You can refrigerate the salad for up to 2 days - just cover the bowl with kitchen foil or clingfilm. While the veggies won't look as great as the first day, the flavours would have had time to proper mix, so the salad still tastes phenomenal.

Nutrition